2 medium tomatoes, peeled and diced
2 tablespoons red wine vinegar
1 teaspoon dried basil
1/2 cup minced fresh parsley
8 ounces bow tie pasta, uncooked
2 cups shredded cabbage
1 1/2 cups soft bread crumbs
1/2 cup slivered almonds
2 cloves garlic cloves, minced
1/4 cup olive oil
1/4 cup butter
In a bowl, combine the tomatoes, vinegar, basil and parsley; set aside. Cook pasta according to package directions, adding the cabbage during the last 2 minutes.
Meanwhile, in a skillet, saute bread crumbs, almonds and garlic in oil and butter for 6 minutes or until golden brown.
Drain pasta and cabbage; place in a large bowl. Add tomato and crumb mixtures; toss and serve immediately.